Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
• Stir the picante sauce, broth and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.  Season to taste.  Sprinkle the beef mixture with the parsley, if desired.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless beef sirloin steak, 3/4-inch thick, cut into strips
• 1 jar (16 ounces) Pace® Picante Sauce
• 1 cup Swanson® Beef Broth
• 1 cup uncooked parboiled long-grain white rice
• 1 tablespoon chopped fresh parsley (optional)